These Chili Crisp Shrimp Bowls might just be my favorite bowls (and I wrote a whole book about them!). This recipe actually fits the bill as both a sheet pan dinner and a one bowl meal. Even better, it features a no-cook sauce that I could swim in.
Table of Contents
Why You’ll Love This Recipe
As you may know, I love one-bowl dinners, not only because they’re dynamic and freaking delicious, but also because they’re fun to create—you get to design your own little impermanent art installation. I’m obsessed with these new Chili Crispy Shrimp Bowls, which feature spiced, succulent shrimp, crispy roasted broccoli, tender butternut squash, and a creamy chili crisp sauce (swoon).
The secret ingredient is chili crisp, which, if you’re not familiar, is a crunchy, umami-packed condiment that’s spicy (but not too spicy). It’s phenomenal on eggs, rice, meats, and stir-fries, but I also love to use it as the base for marinades and sauces. Here it combines with maple syrup, garlic, and lime juice to give shrimp a rich, savory flavor, as well as to create a killer no-cook sauce. I use Fly by Jing brand, which is gluten-free, although you can find many different brands online and in bigger supermarkets.
You can either make the sauce ahead or stir it together while the vegetables cook. The veggies and shrimp are cooked on the same sheet pan, making this a fuss-free dinner (although it’s important to start the vegetables first). Be sure to check out the other tips below!
Find a slew of other easy recipes in my book, Build-a-Bowl.
Ingredient Notes
One-bowl meals make weeknight cooking a breeze, and this recipe is no exception. These chili crisp shrimp bowls require simple ingredients but yield incredible flavor. Not to mention, they’re packed with protein and veggies and can be customized and assembled according to your preferences. Divine!
Chili Crisp “Special Sauce”
- mayonnaise (regular or vegan)
- chili crisp (well stirred): I like the Fly By Jing Brand. You can find it in the grocery store and online.
- maple syrup
- fresh lime juice
- salt and pepper
Shrimp, Squash, and Broccoli
- broccoli
- diced butternut squash (from a small squash)
- garlic cloves, divided
- extra virgin olive oil
- Salt and freshly ground black pepper
- chili crisp (well stirred), plus more for serving
- peeled and deveined shrimp (aim for medium-sized shrimp)
- fresh lime juice
For Serving
- rice or quinoa (optional)
- chopped cilantro and scallions (green onions)
- chopped cashews (optional)
- lime wedges
Step-by-Step Instructions
Make the Chili Crisp Sauce
- In a small bowl, whisk together the mayonnaise, chili crisp, maple syrup, and lime juice. Season with a touch of salt and pepper. You can thin the sauce with a splash of water if you prefer (this will depend on the type of mayonnaise you use and how thick you like your sauces). Do Ahead: The sauce can be refrigerated for up to 1 week.
Cook the Shrimp, Squash, and Broccoli
- Arrange the broccoli, squash, and 3 garlic cloves (unpeeled) on the large lined baking sheet. Drizzle with the oil, and season with salt and pepper. Toss to coat. Spread the vegetables in a single layer and bake for 20 minutes
- Meanwhile, place the uncooked shrimp in a bowl and grate in 1 garlic clove. Add 2 tablespoons of chili crisp, and season with salt and pepper. Toss to coat. If your chili crisp is thick and dry, add a splash of olive oil (the shrimp should glisten). Refrigerate until needed.
- Remove the veggies from the oven and give them a stir. Scatter the marinated shrimp over top. Return the pan to the oven and bake until the shrimp are opaque throughout and cooked through, about 8-12 minutes, depending on the size of your shrimp. Drizzle the lime juice over everything.
- Scoop white rice or quinoa (or you can omit the grains) into shallow bowls and arrange the vegetables and shrimp over top. Drizzle the bowls with the chili crisp special sauce, and garnish with chopped cilantro, scallions, and cashews. Serve with lime wedges and more chili crisp on the side.
Recipe Tips & Variations
- You can swap out the shrimp for 4-6 chicken thighs (depending on their size), and I also suspect tofu would work great. If you use chicken thighs, arrange them over the uncooked vegetables, and bake everything for 30-40 minutes, stirring the veggies halfway through, until the chicken is cooked through.
- I love these bowls over rice, but you can omit the grains altogether or use cauliflower crumbles instead.
- I use Fly By Jing Chili Crisp, which is gluten-free. Some other brands are thicker or drier, so adjust as needed.
- You can use pre-cut butternut squash, but be sure to cut it down into ½-inch-sized pieces so that they cook through. You can also swap out the squash for sweet potatoes and swap the broccoli for cauliflower (or really use any roasted veggies you like, although the timing will change. Good options include green beans, roasted shallots, bell peppers, etc.).
- I opt for the sheet pan method because it’s easy and the oven does all the work for me. Alternatively, you can pan-fry your veggies and shrimp if desired. Follow these simple instructions: In a large nonstick skillet or cast iron pan, heat 2 tbsp of oil over medium-high heat. Lower to medium heat and add your veggies to the hot pan. Saute for 5-7 minutes, then add the shrimp and cook for another 5-6 minutes. Drizzle lime juice over everything and follow the final instructions above to assemble your bowls.
Serving Tips
You can watch how the bowls come together in this video. Let your people build their own bowls (or plates, as my youngest prefers), with chopped scallions, cilantro, and cashews for sprinkling. Be sure to serve any leftover sauce at the table.
Storage Tips
Store leftover sauce in an airtight container in the fridge for up to a week.
The bowls are best eaten right away, however leftover veggies and shrimp can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave for 2-3 mintues, or on the stovetop until the shrimp and veggies are warmed through.
I recommend making a fresh batch of rice or quinoa to serve with your bowls.
More One-Bowl Meals
- Healthy-ish Taco Salad Bowls
- Mediterranean Quinoa Bowls with Green Tahini Sauce
- Steak Burrito Bowls
- Salmon Bowls with Yogurt Cilantro Sauce
- Build-a-Bowl Cookbook
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Easy Chili Crisp Shrimp Bowls (with Roasted Veggies)
Ingredients
Chili Crisp “Special Sauce”
- ¾ cup mayonnaise (regular or vegan)
- 1 tablespoon chili crisp (well stirred)
- 2 teaspoons maple syrup
- 1 teaspoon fresh lime juice
- Salt and pepper
Shrimp, Squash and Broccoli
- 1 pound broccoli, cut into medium florets
- 3 cups (½-inch) diced butternut squash (from a small squash)
- 4 garlic cloves, divided
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons chili crisp (well stirred), plus more for serving
- 1 pound peeled and deveined shrimp (aim for medium-sized shrimp)
- Juice from ½ lime
For Serving
- Rice or quinoa (optional)
- Chopped cilantro and scallions
- Chopped cashews (optional)
- Lime wedges
Instructions
- Preheat the oven to 450˚F (230˚C). Line a large sheet pan with parchment paper.
Make the Chili Crisp Sauce
- In a small bowl, whisk together the mayonnaise, chili crisp, maple syrup and lime juice. Season with a touch of salt and pepper. You can thin the sauce with a splash of water if you prefer (this will depend on the type of mayonnaise you use and how thick you like your sauces). Do Ahead: The sauce can be refrigerated for up to 1 week.
Cook the Shrimp, Squash and Broccoli
- Arrange the broccoli, squash and 3 garlic cloves (unpeeled) on the large lined baking sheet. Drizzle with the oil, and season with salt and pepper. Toss to coat. Spread the vegetables in a single layer and bake for 20 minutes
- Meanwhile, place the shrimp in a bowl and grate in 1 garlic clove. Add 2 tablespoons of chili crisp, and season with salt and pepper. Toss to coat. If your chili crisp is thick and dry, add a splash of olive oil (the shrimp should glisten). Refrigerate until needed.
- Remove the veggies from the oven and give them a stir. Scatter the marinated shrimp over top. Return the pan to the oven and bake until the shrimp are opaque throughout and cooked through, about 8-12 minutes, depending on the size of your shrimp. Drizzle the lime juice over everything.
Serve
- Scoop rice or quinoa (or you can omit the grains) into shallow bowls and arrange the vegetables and shrimp over top. Drizzle the bowls with the chili crisp special sauce, and garnish with chopped cilantro, scallions and cashews. Serve with lime wedges and more chili crisp on the side.
Notes
Recipe Tips & Variations
-
- You can swap out the shrimp for 4-6 chicken thighs (depending on their size), and I also suspect tofu would work great. If you use chicken thighs, arrange them over the uncooked vegetables, and bake everything for 30-40 minutes, stirring the veggies halfway through, until the chicken is cooked through.
-
- I love these bowls over rice, but you can omit the grains altogether or use cauliflower crumbles instead.
-
- I use Fly By Jing Chili Crisp, which is gluten-free. Some other brands are thicker or drier, so adjust as needed.
-
- You can use pre-cut butternut squash, but be sure to cut it down into ½-inch-sized pieces so that they cook through. You can also swap out the squash for sweet potatoes and swap the broccoli for cauliflower (or really use any roasted veggies you like, although the timing will change. Good options include green beans, roasted shallots, bell peppers, etc.).
Leta Reti says
Amazing flavors! Cut down the chili crisp slightly. Made the recipe just as written, with shrimp. If you haven’t made this yet, put it on your list of recipes to make, you won’t be sorry.
Nicki Sizemore says
Thank you so much for your comment. ❤️ I’m thrilled you enjoyed!!